Pasta Primavera with Asparagus and Peas

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Pasta Primavera with Asparagus and Peas

This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.

Rating

Ingredients

  • 1/4pound sugar snap peas, stems trimmed
  • 1/2pound asparagus, ends snapped
  • 2tablespoons unsalted butter
  • 3/4cup fresh English peas
  • 1/4cup thinly sliced spring onion, white part only (or use shallot)
  • 2garlic cloves, finely chopped
  • 1/2teaspoon fine sea salt, more as needed
  • Black pepper, more as needed
  • 12ounces fettuccine or tagliatelle, preferably fresh (see recipe)
  • 2/3cup grated Parmigiano-Reggiano, at room temperature
  • 1/2cup crème fraîche or whole milk Greek yogurt, at room temperature
  • 3tablespoons finely chopped parsley
  • 1tablespoon finely chopped tarragon
Set base servings to enable scaling:

Directions

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition

Info
Trans Fat: 0 gramsFat: 19 gramsCalories: 579Saturated Fat: 10 gramsUnsaturated Fat: 6 gramsSodium: 605 milligramsSugar: 8 gramsFiber: 7 gramsCarbohydrate: 77 gramsProtein: 25 grams
Italian

Source: https://cooking.nytimes.com/recipes/1017392-pasta-primavera-with-asparagus-and-peas